Liberty Private Works – Pre-birthday Surprise

。Liberty Private Works – 一道藝術驚喜晚餐。IMG_0793這年生日特別的事很多,驚喜也甚多,很感激身邊的人。 這天有機會來到Liberty Private Works體驗,嘗試另類的私房菜。餐廳不訂walk-in,必須預訂,甫坐下,侍者已細心遞上餐牌,還請食客先看清楚餐牌上有沒有會過敏的食材,如有,也會特地跟廚師交代,盡量配合食客的需要。

看著餐牌,已知道和食傳統法國菜一樣,用餐時間應該頗長,也做了心理準備。始終,在開放式廚房一邊欣賞廚師做菜也是一種藝術。

Appreciated the surprises for my birthday  from all friends and family this year.  It’s really a big surprise that I got a chance to visit Liberty Private Works for an unusual dinner. The restaurant only takes for reservation, sorry for those who want to walk-in. Servers and chefs were so attentive and willing to communicate with the guests for the requests.

After reading the menu, I was well prepared to enjoy the dinner with the similar duration of a traditional French cuisine.  Honestly, watching the chef preparing the courses in an open kitchen is kind of art performance. 😉

IMG_0899看過是夜的餐牌以後,廚師先將餐前小吃帶到面前,淡菜薯蓉配上麵包條,味道不錯。

The chef brought along the appetizer once we read the menu. Mussels and mashed potato matched really well with the crispy bread stick.

Oyster, Cherry, Young Ginger, Yogurt
Oyster, Cherry, Young Ginger, Yogurt

第一道菜,把蠔殼放了在石頭上,蠔配上了乳酪和特製醬汁,鮮甜非常,一口把它食了,鮮甜味在口腔裡徘徊。

1st course. An art display. Oyster was so creamy with the yogurt sauce.

Tuna, Sea Urchin, Espelette, Rice
Tuna, Sea Urchin, Espelette, Rice

第二道菜,進食的次序已是一個學問。專心聽廚師講解食的次序,再小心的食,慢慢品嚐味道的衝擊,那細滑、香脆、濃郁、鮮美,筆墨間有點難以形容。

2nd course. Guess where you start to enjoy this course. Listen carefully to the chef and enjoy it in details. Enjoy the smoothness, crispiness and richness.

Blue Lobster, Snail, Fennel, Bone Marrow
Blue Lobster, Snail, Fennel, Bone Marrow

第三道菜,這是未下湯的樣子,覺得這個樣子比較特別。龍蝦很彈牙,配上茴香的獨特香味,和海葡萄的特別質感,是菜單中一道較深得我心的菜式。右上角的南非小香花,別錯過。

3rd course. The picture showed the course without the lobster soup. It looked more special without the soup and expressed its elegance.

John Dory, White Asparagus, Hollandaise
John Dory, White Asparagus, Hollandaise

第四道菜,魚上的煙肉,有畫龍點睛之作用。特製的Hollandaise 味道微辣,反而更特別。白露筍鮮嫩非常,味道配搭十分出色。

4th course. The beacon above John Dory was a delight of the dish. The tailor-made hollandaise carried slight spiciness and created a refreshing taste.

Egg, Truffle, Parmesan, Caviar
Egg, Truffle, Parmesan, Caviar

第五道菜,簡單而言就是一個ravioli,以湯匙壓下去,讓蛋漿和湯混合,食下去就是濃厚豐富的味道。芝士入口即溶,味蕾就是這樣滿足了。

5th course. It’s a ravioli filled with parmesan cheese and egg. I can only explain it, “Rich and smooth”.

Duck, Lychee, Cucumber, Chanterelle
Duck, Lychee, Cucumber, Chanterelle

第六道菜,廚師開始在他的畫板上發揮功力。慢慢把青瓜、花、荔枝畫入圖畫裡,將到檯上才把醬汁倒入,完成畫作。鴨肉香嫩,淡淡的帶著甘香。

6th course. The chef began to show his talent of drawing. The cucumber, flower and lychee placed like an artwork on the plate together with the duck.

Veal, Langoustine, Winter Truffle, Burlotti Bean
Veal, Langoustine, Winter Truffle, Burlotti Bean

第七道菜,再展畫功,配上黑松露的香,牛肉的鮮嫩,和上一道菜相比,這一道是相對味濃。

7th course. Another artwork. It tasted richer than the previous course due to the smell of the truffle and the sweetness of the veal.

Corn, Coconut, Mango,  Kaffir Lime
Corn, Coconut, Mango, Kaffir Lime

第八道菜,走入甜品的直路,也再見識到廚師的創意。芒果燸米壽司,配上椰子雪糕和分子料理技術做出的脆粒,甜度不太高,但香脆易入口。

8th course. We now began the journey of the desserts. The sushi at the top left corner was made by mango and sticky rice. Coconut ice cream with the crispy lime was a new experience of tasting a dessert.

Canadian Maple, Orange,  Pill Nut, Bacon
Canadian Maple, Orange, Pill Nut, Bacon

第九道菜,也是雪糕甜品,但這道更出色,配上pill nut和maple的香脆,要食光光完全沒有難度。

9th course. Pill nut and Canadian maple created  a crispy texture to match with the softness of the vanilla ice cream.

IMG_0884最後的法式小蛋糕,簡單的作結。這一頓晚餐完全感受到廚師團隊的創意和細心,有機會一定會再來一次。

Warm Madeleine as a simple ending of the dinner. The night was another type of dining experience which you can understand more of the creativity and attention of the chef and his crew. Will definitely return.

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Liberty Private Works
Address: 26/F, 11 Stanley Street, Central, Hong Kong.

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